Egg biryani

Ingredients:

1 cup - curd
Red chilli powder - 1.5 spoon
Salt - to taste
Ginger garlic paste - 1 spoon
Turmeric - 1/2 spoon
Coriander leaves - 1 cup
Mint leaves - 1 cup
Garam masala powder - 1 spoon
Boiled eggs - 8
Basmati Rice – 2 glasses

Bay leaves – 2

Shahi jeera – 1 spoon

Cloves - 2
Fried onions – 2 spoons

Ghee – 1 spoon

Saffron (or cooking color) – 1/4^th spoon

Milk – 3 spoons

Lemon – 1 big

Oil

Prepartion:
Take the boiled eggs and make slits with the knife (don’t cut the egg into pieces).

Take a bowl and add the boiled eggs, curd, coriander leaves, mint leaves, ginger garlic paste, turmeric powder, red chilli powder, salt and cloves.

Mix well and allow it for marination for 15 mins.

Wash the rice and soak for 10 mins.

Heat a vessel and add 3.5 glasses of water.

Add shahi jeera, ghee and bay leaves.

Once water starts boiling add the soaked rice.

When rice is cooked 3/4^th keep aside.

Heat a pan add oil and add the marinated egg mixture also into it.
When the mixture separates the oil then layer it with rice and fried onions.

Now mix the saffron (or cooking color) in milk and spread it on the rice.

Then squeeze the lemon also on to the rice.

Lower the heat and close the lid tightly by covering it with dough or aluminum foil.

Remove from heat after 10-15 mins when the biryani is done and garnish with coriander leaves.